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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup granulated sugar
1/2 cup all-purpose flour (spoon into a dry-measure cup and level off)
1 1/2 cups unsweetened dried coconut
4 large egg whites, room temperature
Pinch of salt
2 teaspoons finely grated lemon zest
1 stick (1/2 cup) unsalted butter, melted and slightly cooled
2 tablespoons sweetened shredded coconut, or unsweetened ground or shredded coconut, for topping
2 12-cavity mini muffin pans, buttered and floured
Set rack in the middle of oven and preheat to 375 degrees.
In a medium mixing bowl, combine sugar, flour and unsweetened dried coconut. Set aside.
In another bowl, whisk egg whites with the salt until smooth. Whisk in the lemon zest and butter. Whisk in about half the dry ingredients, then use a rubber spatula to fold in the remainder.
Spoon the batter into the prepared pans, filling them about 2/3 full. Sprinkle top of each cake with a pinch of shredded coconut.
Bake until well risen and deep golden and the cakes are firm when pressed with a fingertip, about 15 minutes. Invert cakes to a rack, then immediately turn cakes right side up. Let them cool completely.
Store the cakes loosely covered with plastic wrap on the day they are made. Arrange them in a tin or plastic container with a tight fitting lid in 1 layer and refrigerate for long storage. Bring to room temperature before serving.
Variations: Substitute ground blanched almonds or a combination of ground hazelnuts and ground almonds for the coconut. Before baking, sprinkle the top of each cake with a pinch of chopped almonds or hazelnuts.
Makes 24 mini cakes.
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INDIVIDUAL COCONUT CANDY CAKES
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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup granulated sugar
1/2 cup all-purpose flour (spoon into a dry-measure cup and level off)
1 1/2 cups unsweetened dried coconut
4 large egg whites, room temperature
Pinch of salt
2 teaspoons finely grated lemon zest
1 stick (1/2 cup) unsalted butter, melted and slightly cooled
2 tablespoons sweetened shredded coconut, or unsweetened ground or shredded coconut, for topping
2 12-cavity mini muffin pans, buttered and floured
Set rack in the middle of oven and preheat to 375 degrees.
In a medium mixing bowl, combine sugar, flour and unsweetened dried coconut. Set aside.
In another bowl, whisk egg whites with the salt until smooth. Whisk in the lemon zest and butter. Whisk in about half the dry ingredients, then use a rubber spatula to fold in the remainder.
Spoon the batter into the prepared pans, filling them about 2/3 full. Sprinkle top of each cake with a pinch of shredded coconut.
Bake until well risen and deep golden and the cakes are firm when pressed with a fingertip, about 15 minutes. Invert cakes to a rack, then immediately turn cakes right side up. Let them cool completely.
Store the cakes loosely covered with plastic wrap on the day they are made. Arrange them in a tin or plastic container with a tight fitting lid in 1 layer and refrigerate for long storage. Bring to room temperature before serving.
Variations: Substitute ground blanched almonds or a combination of ground hazelnuts and ground almonds for the coconut. Before baking, sprinkle the top of each cake with a pinch of chopped almonds or hazelnuts.
Makes 24 mini cakes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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